Chicken Tortilla Wraps
3 chicken breasts fillets, skin on
1 tablespoon olive oil
8 flour tortillas, warmed
Salt and freshly ground black pepper
1 avocado, mashed with juice of half a lime
1 clove garlic, crushed
1/2 cup fresh coriander leaves, roughly chopped
4 tablespoons sour cream
4 tablespoons tomato salsa
Heat olive oil in a pan and pan fry chicken until golden and cooked through. Allow to rest for a few minutes until cool enough to handles and then slice chicken breasts into thin slices.
Warm tortillas either in the microwave or on the plate of a toasted sandwich maker.
Spread each tortilla with a generous cover of avocado.
Divide chicken between the tortillas and sprinkle with salt and freshly ground black pepper.
Scatter with coriander and dollops of tomato salsa and sour cream. Roll up to enclose filling and serve.